Corner Café

August 9, 2008

Salted Eggs

Filed under: Basics,Dim Sum,Jams & Preserves — SeaDragon @ 9:41 pm
Tags: , ,
The successful raw salted duck egg after 30 days using the brine method, the egg yolk has solidified beautifully. Special thanks to tt and Lily for their invaluable advice. However the dry method was not as successful since I used salt with anti-caking agent in it which prevented the salt from adhering to the eggs, the eggs after 30 days were still very slightly salted, so I now put them into the brine to continue salting.

The cooked salted duck egg.

Duck_Eggs 01

Duck_Eggs 03

On an impulse, I bought 6 duck eggs from the supermarket this morning. I want to learn how to make salted eggs for use in making mooncakes in a month’s time.

Duck_Eggs 02

I’m starting a new topic over at Home Cooking Club to discuss the making of salted eggs. I’m inviting all of you who are interested in learning how to make salted eggs to participate in discussion. I’m also hoping those of you who have made salted eggs before or have any knowledge in this area to share your experience so all of us can learn. Anything that a beginner should know before embarking on this project would be appreciated.

It would be good if someone can suggest the best method of making the salted eggs since there are several methods I’ve heard of. Also I want to know why rice wine is added to the brine? I read somewhere before that it is used to deepen the colour of the salted yolks, is that correct? If so, which rice wine is the best to use? If I don’t want to add rice wine, does it affect the final result?


Makes 6 salted eggs

6 duck eggs
1 litre water
300g salt (I used coarse sea salt)
a small snap-lock (zip-lock) plastic bag
1. Wash any dirt off the eggs by scrubbing lightly with a soft brush. Let them dry completely on a tea towel overnight.
2. Bring the water to a simmer, add salt and cook until all salt is dissolved (the brine should be at least 1 part salt to 4 parts water). Let cool completely before using.
3. In a clean jar with lid, with at least 1 litre capacity, place in the completely dried eggs. Fill the plastic bag with the cold salt water to full and seal it tight. Place the filled bag over the eggs to weigh them down.
4. Carefully pour the remaining cold salt water into the jar to completely cover the eggs. Put the lid on and leave in a shady place for about 30 days.
5. You can start checking after 25 days by taking out an egg and boil it, like you would a normal boiled egg, to see if the egg is fully salted.
6. Once the eggs are salted, either boil them all immediately for consumption, or remove the solidified egg yolks and freeze them. If you are keeping the salted egg yolks for making mooncakes, the remaining salted egg whites can be used for stir-frying purposes, e.g. add the chopped, cooked salted egg whites to fried rice the same way you would make salted fish fried rice.

Taste: Delicious salty eggs
Storage: Salted egg yolks can be frozen for a few months
Recipe Reference: Thanks to Lily Ng and tt for their invaluable advice on making Salted Eggs


  1. sd

    good job

    Comment by lily ng — September 22, 2008 @ 2:17 am | Reply

  2. Wow SD, home made salted eggs!!! I love your first picture. So fresh looking.

    Comment by edith — September 26, 2008 @ 7:01 pm | Reply

  3. Hi SeaDragon,

    Please share your recipe to make salt duck eggs using the brine method. I would like to make some for the Dragon Boat Festival.



    Comment by Wendy — January 27, 2009 @ 8:18 pm | Reply

  4. Wendy,
    There you go, have added the recipe.

    Comment by SeaDragon — January 28, 2009 @ 7:11 pm | Reply

  5. Thanks, SeaDragon, for the recipe. Please explain why you have to weigh down the eggs in a clean jar in step 3. Do you add liquid to the jar?

    Comment by Wendy — January 30, 2009 @ 5:44 am | Reply

  6. Wendy,
    It is because the eggs will start bobbing to the surface when you start adding salt water to the jar in step 4 if there is no weight to weigh them down. The weight is to make sure all the eggs are submerged under the salt water.

    Comment by SeaDragon — January 30, 2009 @ 5:23 pm | Reply

  7. Thank you, SeaDragon. I see what you mean. After the first sentence in step 3, we need to add the part of the salt water to the jar before the second sentence in step 3; otherwise, dried eggs will not float without water.

    Comment by Wendy — January 31, 2009 @ 5:41 am | Reply

    • Wendy,
      You can add the salt water to the jar first before putting in the filled-bag weight, but it is very tedious trying to get the eggs down as they keep bobbing up 🙂 That’s what happened to me, so I suggest you put the weight in first before filling up the jar with salt water.

      Comment by SeaDragon — February 1, 2009 @ 8:07 pm | Reply

  8. Thanks, SeaDragon. I got it now. I have to find a big container. Can’t wait to try. Thanks a lot.

    Comment by Wendy — February 2, 2009 @ 9:03 am | Reply

  9. I make my salted egg too. Its so easy to make. One of my friend’s mom make her salted egg by putting the eggs buried in beach sand. Not really sure how the process is, but I’ve tasted it. And it tasted like a normal salted egg.

    Comment by mallanhead — August 14, 2009 @ 11:27 am | Reply

    • Hi mallanhead,
      Hmmm, this is a new method I haven’t heard of, sounds interesting. Maybe she mixes the sand with salt?

      Comment by SeaDragon — August 16, 2009 @ 4:57 pm | Reply

  10. g’day from australia please please can someone give my wife & myself a working recipe & method for colouring salted duck eggs red. Ours finish up mottled not a nice shiny red. all & any comments will be appreciated. thanking all in advance trevor & marilou.

    Comment by trevor buckley — February 21, 2010 @ 11:44 am | Reply

    • I’m not sure what method you used, but add a little vinegar to set the colour is all I know as I haven’t done them myself before.

      Comment by SeaDragon — February 28, 2010 @ 10:46 am | Reply

  11. Hi,

    I’m making a century egg at the moment using an idea based off yours (well, I actually read your recipe incorrectly). I put the eggs in the bag, then filled the bag with caustic-brine solution. The bag goes in a plastic jar with the lid sealed. I’m going to let it sit for 10 days.

    Comment by Robert — December 18, 2010 @ 11:23 am | Reply

  12. Hi…I don’t know how well you keep up with this blog, but I started a batch of salty eggs last month, on the 17th. Is there any reason that you cannot store the whole eggs in the crock that you have them fermenting in? I have mine in a crock pot in the basement (We live in the mountains of Idaho, our basement is always cool and dry), with a dish on top to hold the eggs under. This is my first try.

    I am also making some of those nasty looking 1000 year eggs…got my lime and ashes all ready to go. I just love trying what mainstream thinks of as “oddball” foods. I draw the line at bugs and grubs, however. LOL I saw salty eggs in a Chinese cookbook I have, and asked myself, “Now where in the hell am I going to get salty eggs in the middle of no where Idaho?” Thank the PTB for the internet. Recipes everywhere.

    Comment by Sage — June 14, 2011 @ 7:30 am | Reply

    • As far as I know, leaving the eggs in the brine too long will make the eggs too salty to eat, also the egg yolks will spoil and turn bitter.

      However, I have read somewhere that once the eggs are salted, you can take them all out and boil them all, then let the eggs dry and you can put back in the brine to keep (though not sure how long you can keep them this way) – I don’t know if this method works or not as I have not tried it myself.

      Comment by SeaDragon — June 14, 2011 @ 3:37 pm | Reply

  13. Can I put again set of eggs in the brine solution already used. If, I can, how many times can I do it?

    Comment by Tess — August 18, 2011 @ 5:38 pm | Reply

    • I think you need to re-boil and cool the brine solution every time, just guessing though as I have not tried it myself.

      Comment by SeaDragon — August 20, 2011 @ 5:53 pm | Reply

  14. Based on my experiment long time ago, boil a specific volume and add salt until no more is being dissolved. Cool it before putting duck eggs. Put bag with water on top of the eggs to immerse them. After 20 – 21 days, the product is ready to0 be boiled. After 1-2 days, cut it and you can see yellow oil oozing out. That is a sign of the best salted egg.

    Comment by Oscar T. Diongco — February 20, 2012 @ 1:42 pm | Reply

  15. Please, please… can someone teach me the proper way on how to color my salted egg red? I can’t do it perfectly. I can dispose about 10 trays a week but I cant do it without the right color, so I really, really need help, please someone? It will be highly appreciated. Thanks in advance.

    Comment by helen — October 10, 2012 @ 8:24 pm | Reply

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